Mango milk and preparation method thereof
A technology of mango and milk, which is applied in the field of milk beverage products and its preparation, can solve the problems of easy stratification of milk, short shelf life, pipeline blockage, etc., and achieves suitable for large-scale continuous production, good stability and good flavor Effect
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Embodiment 1
[0041] 1. Raw material formula (see Table 1):
[0042] The raw material formula of table 1 embodiment 1
[0043] raw material
technical indicators
Amount added (wt%)
F≥3.1%, P≥2.9%, SNF≥8.1
50
Mango Concentrate
40-60° Brix, pH 3.5-4.5
5
White sugar
Gifted class
3
stabilizer
0.2
mango essence
0.05
β-carotene
0.01
water
41.74
total
100
[0044] Wherein, the formula of stabilizer is as shown in Table 2, wherein the percentage is the mass percentage relative to the total amount of stabilizer.
[0045] The stabilizer formula of table 2 embodiment 1
[0046] raw material
Amount added (wt%)
50
Sucrose Fatty Acid Ester
20
6
Modified Soy Lecithin
4
Sodium citrate...
Embodiment 2
[0055] 1. Raw material formula (see Table 3):
[0056] The raw material formula of table 3 embodiment 2
[0057] raw material
technical indicators
Amount added (wt%)
raw milk
F≥3.1%, P≥2.9%, SNF≥8.1
40
Mango Concentrate
40-60° Brix, pH 3.5-4.5
10
White sugar
Gifted class
4
stabilizer
food grade
0.25
mango essence
food grade
0.07
β-carotene
food grade
0.015
water
45.665
total
100
[0058] Wherein, the formula of stabilizer is as shown in Table 4, wherein the percentage is the mass percentage relative to the total amount of stabilizer.
[0059] The stabilizer formula of table 4 embodiment 2
[0060] raw material
Amount added (wt%)
45
Sucrose Fatty Acid Ester
25
5
Modified Soy Lecithin
5
Sodium cit...
Embodiment 3
[0069] 1. Raw material formula (see Table 5):
[0070] The raw material formula of table 5 embodiment 3
[0071] raw material
technical indicators
Amount added (wt%)
raw milk
F≥3.1%, P≥2.9%, SNF≥8.1
30
Mango Concentrate
40-60° Brix, pH 3.5-4.5
15
White sugar
Gifted class
5
stabilizer
food grade
0.3
[0072] mango essence
food grade
0.09
β-carotene
food grade
0.02
water
49.59
total
100
[0073] Wherein, the formula of stabilizer is as shown in Table 6, wherein the percentage is the mass percentage relative to the total amount of stabilizer.
[0074] The stabilizer formula of table 6 embodiment 3
[0075] raw material
Amount added (wt%)
40
Sucrose Fatty Acid Ester
30
carrageenan
4
Modified Soy Lecithin
4 ...
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